For the Alioli:

• 8 cloves garlic
• 1+1/2 Tbs. lemon juice
• 1/2 tsp. salt
• 1 cup virgin olive oil
• 1/2 cup peanut oil

For the potatoes:

• 18 small new potatoes
• 1 Tbs. rock salt
• 1 cup Alioli

Make the alioli:

• Cut each clove of garlic in half and remove any green part. Chop coarsely.
• In a food processor fitted with a metal blade, add garlic, lemon juice and salt. With motor running add the oils slowly in a thin stream until thoroughly mixed. Serve in a separate bowl or mix with boiled potatoes.

Make the potatoes:

• Boil the potatoes in salted water, covered for about 2O to 25 minutes Test with a fork or skewer for doneness. Drain and cool.
• Peel the potatoes and cut them in quarters. Season with salt and white pepper, and a touch of lemon juice.
• Add the Alioli and mix well. Arrange the potatoes on a platter and  sprinkle with chopped Spanish parsley (flat leaf) and crushed red pepper and serve.